Preparation

Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined.

Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.

While cookies are baking, blend cream cheese and honey in a food processor until smooth.

Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.

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Recent Review

After reading negative reviews, I was hesitant about the recipe so I modified the recipe slightly according to some of the recommendations. I increased the flour to 1.5 cups to prevent spreading, added 1/2 tsp of nutmeg for extra flavor, and kept the rest of the ingredients the same. After an hour of refrigerating the batter, I used 1 tablespoon mounds of batter and baked single sheet on the middle rack for 14 minutes. The batter didn't spread out much after baking. As for the filling, it wasn't runny as some have mentioned but I substituted about of quarter portion of honey with powdered sugar to help with stabilization. The cookies turned out perfect. Not too sweet, good texture, and absolutely delicious. Brought them to work the next day and my coworkers loved them. I will be keeping this recipe as a staple for future potlucks!